Assis, Cristiane Fernandes dePortugal, Lucille Sophie Ferreira TorresAssis, Cristiane Fernandes deJácome, Millena Cristiane de Medeiros Bezerra2024-08-132024-08-132024-06-21PORTUGAL, Lucille Sophie Ferreira Torres; ASSIS, Cristiane Fernandes de; JÁCOME, Millena Cristiane de Medeiros Bezerra. Caracterização físico-química da farinha de coco para a produção de lipase por Aspergillus terreus. Orientadora: Cristiane Fernandes de Assis. 2024. 15 f. Trabalho de Conclusão de Curso (Graduação em Farmácia) - Departamento de Farmácia, Universidade Federal do Rio Grande do Norte, Natal/RN, 2024.https://repositorio.ufrn.br/handle/123456789/59164The aim of this study was the physicochemical characterization of coconut flour (Cocos nucifera L) and the evaluation of the lipolytic activity of its different extracts. Initially, the centesimal composition, total sugars and reducing sugars of coconut flour were determined. In addition, the pH, titratable acidity, soluble solids (°Brix), granulometry and Water Absorption Index (WIA) were evaluated. The enzymatic activity of lipase was obtained from Aspergillus terreus NRRL-269 via Solid State Fermentation (SSF). The endogenous activities of the aqueous, ethanolic and acetanolic extracts of the residue were also evaluated. The coconut flour had a high content of lipids (18.08%), total carbohydrates (27%), nitrogen (18.23%) and reducing sugar (0.89%). In addition, the flour had an IAA of 9.9%, a higher particle size distribution (37.3%) on a sieve with a diameter of 0.5 mm (35 Mesh) and 10 U of lipase activity in the fermented extract, under ideal conditions. Therefore, the results obtained showed the biotechnological and industrial potential of coconut flour, enabling future applications in the field.Attribution 3.0 Brazilhttp://creativecommons.org/licenses/by/3.0/br/Alimentos de coco - resíduoAgroindústriaFarinha de cocoCocoLipaseFermentaçãobachelorThesisCNPQ::CIENCIAS DA SAUDE